Tarragon-Mustard Pork Tenderloins
There are a variety of flavored mustards available at your local market. Tarragon mustard works well with pork but feel free to try others.
Serves: 4Hands-on: 35 minutesTotal: 35 minutesDifficulty: Medium
- 1¼ lbs. pork tenderloin, trimmed of fat and cut into 4 even-sized pieces
- ¼ tsp. garlic salt
- ¼ tsp. ground black pepper
- 1 Tbsp. vegetable oil
- ½ cup finely diced shallots
- ½ cup chicken stock
- 2 Tbsp. Dijon or flavored mustard
- 1 Tbsp. chopped fresh tarragon
- Season pork with garlic salt and pepper.
- Heat the oil in a medium-sized nonstick skillet over medium-high heat. Add the pork and cook until the meat starts to brown, about 4 to 5 minutes per side. Transfer the meat to a plate and tent with foil to keep warm.
- Add the shallots to the pan and cook until soft, stirring frequently, about 4 minutes. Add the stock and bring to a simmer; cook until slightly reduced, about 4 minutes. Whisk in the mustard.
- Return the pork and any accumulated juices to the pan. Reduce heat to medium-low and cook until the pork is no longer pink in the center, about 4 to 5 minutes. Taste and adjust seasoning as desired. To serve, transfer the pork to a serving platter, ladle the sauce over the meat, and garnish with tarragon leaves. Serve hot.